Turkish Chickpea Salad with Tomatoes and Herbs Recipe
A simple yet very aromatic salad made with chickpeas, tomatoes, onion and plenty of fresh herbs, drizzled with lemon juice and olive oil. In Turkey, salads like this often appear as a side to grilled meats or as a quick snack during the day. The flavor is a bit reminiscent of Middle Eastern tabbouleh, but instead of bulgur, chickpeas play the main role here.
This salad combines the creaminess of chickpeas with juicy tomatoes, crunchy cucumber and a generous amount of fresh herbs, creating a refreshing and satisfying dish with minimal effort. The simple lemon and cumin dressing adds a distinctly Turkish, slightly Middle Eastern character.
Chef's tips
Use good-quality, ripe tomatoes and fresh herbs – they make a huge difference in such a simple salad. If you cook chickpeas from dry, season them well with salt towards the end of cooking so they are tasty on their own before you add them to the salad.
How to serve
Serve as part of a mezze-style spread with hummus, baba ganoush, olives and flatbreads, or alongside grilled chicken, lamb skewers or halloumi. It also works well as a base for a lunch bowl with extra greens and grains.
Ingredients
- chickpeas - 400 g
- tomatoes - 250 g
- cucumber - 1 piece
- onion - 0.5 piece
- parsley finely chopped - 4 tablespoon
- mint finely chopped - 2 tablespoon
- lemon - 1 piece
- olive oil - 3 tablespoon
- ground cumin - 0.5 teaspoon
- salt
- black pepper
Preparation
- If you are using canned chickpeas, drain them in a sieve and rinse under running water, then drain very well.
- Cut cherry tomatoes into halves or quarters. If you are using large tomatoes, dice them, removing the hard core near the stem.
- Wash the cucumber; if the skin is very thick you can peel it, then cut it in half lengthwise, scoop out the seeds with a teaspoon and dice.
- Slice the red onion into very thin slivers or finely dice it. If it is very sharp, cover it with cold water for 5 minutes, then drain – it will be milder.
- Finely chop the parsley and mint.
- In a large bowl, combine the chickpeas, tomatoes, cucumber and onion.
- In a separate small bowl, mix the juice squeezed from the lemon with the olive oil, ground cumin, salt and pepper until you get a smooth dressing.
- Pour the dressing over the salad, add the chopped herbs and gently toss everything together. Taste and, if needed, adjust the seasoning with more salt, pepper or lemon juice.
- Let the salad sit for at least 10 minutes at room temperature so the flavors can meld, then serve.
Storage
Sałatkę przechowuj w lodówce w zamkniętym pojemniku. Następnego dnia ogórek może puścić trochę soku, więc przed podaniem delikatnie ją wymieszaj i ewentualnie dodaj odrobinę świeżej natki lub soku z cytryny.
